Go Back
As autumn approaches, the air turns crisp, and the leaves begin to change, signaling the perfect time to indulge in the seasonal favorite: pumpkin muffins. These delightful treats are not only a staple of fall baking but also evoke a sense of warmth and comfort with each bite. The rich flavor of pumpkin, combined with a medley of aromatic spices, makes these muffins a must-have for your kitchen. Whether enjoyed as a cozy breakfast, a satisfying snack, or a sweet dessert, buttery pumpkin muffins are versatile and beloved by many.

Buttery Pumpkin Muffins

As autumn settles in, it's the ideal time to bake buttery pumpkin muffins—an irresistible seasonal treat. With rich flavors of pumpkin and aromatic spices like cinnamon and nutmeg, these muffins are perfect for breakfast, snacks, or dessert. Made with high-quality ingredients, they boast a moist, tender crumb, making every bite a delight. Explore the recipe and enjoy these comforting muffins that are sure to bring warmth to your home and smiles to your gatherings.
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or spray with non-stick cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, melted butter, brown sugar, and granulated sugar. Whisk until well combined. Add the eggs one at a time, whisking after each addition, followed by the vanilla extract. Set aside.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

        Mix Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; it’s okay if there are a few lumps. If desired, fold in the chopped nuts and chocolate chips for added texture.

          Fill Muffin Tin: Evenly distribute the muffin batter into the prepared muffin tin, filling each lined cavity about two-thirds full.

            Bake: Bake muffins in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

              Cool: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

                Serve: Enjoy your buttery pumpkin muffins warm or at room temperature as a delightful snack or breakfast treat. Optionally, you can drizzle some maple syrup or sprinkle powdered sugar on top before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins